We have hit the point of the winter when veggies are no longer exciting.
During the summer and fall, we have a CSA share that loads us up with fresh vegetables weekly and inspires me to cook them creatively. Once the CSA ends? It becomes a regular rotation of bagged salad, roasted broccoli, and roasted green beans.
I recently discovered the kids like cauliflower rice, so I’ve been playing with different ways to dress it up. This Greek-style version was a huge hit. So huge that we ended up fighting over the leftovers!
What’s your favorite Thanksgiving side? For me, it’s green bean casserole. I only make it for Thanksgiving each year and it’s something I always look forward to. And for that reason, it’s also the side dish I’ve been most hesitant to switch up.
This cheesy version may be a contender for new favorite.
We got a lot of sweet potatoes during our last weeks of this year’s CSA. And a lot of apples. They’re such a perfect pairing and one that I’ve been playing with a lot this fall – this dish is one of my favorites.
Sweet potato and apple chunks doused in a syrupy honey-whisky-pecan glaze will be your new favorite Thanksgiving side dish.
One of my favorite parts of #Choctoberfest is finding ways to eat chocolate for dinner. Yes, the cakes and cookies are awesome – but there’s something just delightful about getting in your chocolate before dessert.
This year, I’ve cooked up the perfect side dish for your Tex-Mex night. These black beans are punched up with spices – and a nice dose of dark chocolate to make them creamy and rich.
I feel like we’re in this weird place in between summer and fall. We’re prepping for a beach trip – but also getting ready to start school. It’s warm enough to swim, but cools down at night enough for a sweatshirt.
Should I be posting fall dishes here? Or keep rocking summer?
This cornbread is a little of both – a great side for a summer cookout or a big bowl of fall chili. And really, is there any better side for either?
I’ve shared a few fun cornbread variations before – Amish Cornbread and Jalapeno Cornbread – but this is my favorite basic recipe. It’s gritty, but moist. Crumbly, but soft. Slather it with some honey butter and you’ve basically got heaven on a plate!
Makes 1 9×9″ pan
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt
Grease and flour a 9×9″ pan and set aside.
Preheat the oven to 375 degrees.
In a large skillet, melt the butter, then remove from heat. Immediately stir in sugar, then the eggs and beat until well blended.
In a separate bowl, combine the baking soda and buttermilk. Stir into the mixture in the pan.
Stir in the cornmeal, flour, and salt until just a few lumps remain.
Transfer the batter to the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
Have you been enjoying the bounty of summer produce? Between our little container garden and our CSA share, we’ve been swimming in fresh fruit and veggies – and I’m loving every second of it.
I’ve been doing a mix of trying new recipes and making sure to revisit family favorites. This is a family favorite – or more specifically – my son’s favorite.
Honey garlic green beans are a recipe I whipped up one night to make a quick side, and since my son has requested them again and again. He even put them down as “the best thing mom cooks” on his Mother’s Day project at school!
We’ve been making this a lot since green beans have been in our CSA share weekly – so sharing them for Farmer’s Market Week seemed perfect! These sweet-and-savory beans take about 15 minutes to make and only use one pan, so they’re perfect for a weeknight!
1 lb. green beans, trimmed
1/2 cup water
1 Tbsp. olive oil
2 cloves garlic
2 Tbsp. honey
1 Tbsp. soy sauce
Add the green beans and water to a large skillet over medium-high heat and cover. Let steam for 10-12 minutes, until the beans are softened.
Drain the water, and add the olive oil, tossing to coat the beans. Continue to cook for another few minutes, until the beans start to brown and blister. Add the garlic and cook for an additional minute, until fragrant.
Whisk together the honey and garlic and stir into the skillet. Cook for another minute or two, then serve immediately.
Side dishes are on my list of “things I regularly forget about”. I’m not the only one that can plan main dishes for every night and conveniently forget that I should serve something along with it, right?
Except Thanksgiving. Thanksgiving is all about the sides for me. And this would be a great one.
Simple ingredients and quick prep make this a winner any night, but it’d be especially great for your holiday table, given how great butternut squash are this time of year.
In the food blogger world, we’re often working ahead. Like, I’m currently working on Christmas cookies, as absurd as that sounds on this 80 degree summer day. Sometimes I feel like I’m living three steps ahead, not in the moment, so I was super excited that more than 80% of you were still up for summer recipes when I asked on Facebook this week.
I feel like I’ve missed most of it, honestly. The move chewed up so much of my time that I feel like I’m frantically playing catch up now before school starts. Grilling is something I’m catching up on – we finally got our grill ready to go this week. This was the first thing I made.
This “recipe” is really flexible – it’s more of a method. You can use any vegetables you have on hand. Want it to cook faster? Cut the pieces smaller. Want the veggies to caramelize a little more? Don’t stir as often. Sub the balsamic for fresh Parmesan. Add a nice, crusty loaf of bread and serve it as a meal. So many options!
It can also be served warm, cold, or at room temp which makes it so flexible for potlucks or entertaining.
Balsamic Grilled Vegetables (adapted from Stop & Shop) Serves 6-8 as a side